Just in Time for Breakfast: Classic Eggs Benedict Recipe

September 14, 2012 | Chef Bob |

Classic Eggs Benedict

The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid—a restaurant trick—helps the eggs form into perfect spheres. Hollandaise sauce is luscious lemony, thick buttery make you want more sauce that is just plain good!

4. Add eggs to the simmering water 2 at a time, gently swirling the water around them. Cook for about 2 1/2 to 3 minutes, depending on the doneness of the eggs desired.

5. Toast the english muffin golden brown, place 1 or 2 pieces of Canadian bacon on eash side. Remove eggs from water with a slotted spoon, place 1 egg on each muffin half, top each with hollandaise sauce and serve.

This is one of my favorite breakfast that I almost never make. Too intimidated by the sauce. Usually order it when I am out. I remember one hotel we stayed at offered it with the option of salmon instead of Canadian bacon. I loved it.

dasdbobb

@Brenda55
The sauce can be tricky. the secret is not to let it get to hot, it will curddle. i use a medium size pot and a stainless steel mixing bowl on top for a double boiler. don’t let the water touch the bowl, the steam will do it. just keep stiring, medium gentle as you add the butter, when it emulsifies, (starts to thicken) stop adding butter, stir and cook till thickend, and stop. remove the bowl, pour into a serving dish or put over the eggs your self imeadtatly, and serve. I love this stuff on asparagas too!

Oh All right. Geez. Eyeroll.
……………..oh your begging for the Eggs Beneidict and not………er… ahem……um.
Coming right up dear.

dasdbobb

@Brenda55 @SirLoinDeBeef
Don’t you just hate it when we beg in public like that? Just like those wedding proposals on the jumbotron at the championship basket ball game. LOL There’s nothing we won’t do to impress our lady loves. Nothing at all. Thanks guy’s, Comments now framed, and hung on the wall. LOL

dasdbobb

@SirLoinDeBeef
This still cracks me up. LOL

MixedUpInVegas

Chef Bob, I’m out of town or I’d be making this. I think I like your Hollandaise sauce better than my own recipe. When we get home, I’ll try it!! I’ve made this for Sunday brunch, but never tried the vinegar in the poaching water. That has to work better than what I’ve been doing.

Am I the only one here who cooks a lot?

dasdbobb

@MixedUpInVegas
the vinegar, and i use about 2 tablespoons of salt in the water too. Eggs won’t absorb the salt, but it works with the vinegar somehow. I love the sauce on asperagus and brocolli too! it’s killer on those.

Brenda55

@MixedUpInVegas You are not the only one. Now that I am retired I have more time to scratch cook. That way I can control what is in the food we eat. It also saves money. I would rather spend money on a trip or dinner out at a really good restaurant than eat fast food or take out. While we still order in on occasion say when we have put in a long day in the garden and the like we have cut back on it a lot since I am cooking at home more often than not.

I have tried the vinegar trick and is does work. I also do not drop the egg in the water directly from the shell but open the egg into a small bowl or saucer and slid it into the water.

I agree about cooking at home. I like to cook, and knowing what is in our food is important. I have a garden for veggies and one for herbs and we use whatever is in season in our cooking. Beloved Spouse cooks, too.

dasdbobb

@Brenda55
that is the proper way anymay. from a bowl or saucer. after you get them in the water, just swirl(hee hee) the water around them. enjoy, wait till you see whats coming next week. (snickering) y’all either gonna love me, or hateme. LOL

MadamCJCPA

Hmmm, I’ve never tried Egg’s Benedict but I will give this a try. My hubby doesn’t like poached eggs, but our son (Jon) will eat anything.

BTW, Chef Bob the family loved the Shrimp Etoufee, I will go to work on the Turtle Soup recipe you gave me for the holidays.

dasdbobb

@MadamCJCPA
Just make the hubby’s eggs however he likes them. Good for Jon. Thanks for the kind words on the shrimp. I try hard to keep everyone happy. Let me know on the soup, how it turns out.

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